Theodoros Varzakas

Microbiology of Fermented Foods and Beverages Theodoros Varzakas

Fermented foods are consumed all over the world and their consumption shows an

increasing trend. They play many roles, from preservation to food security, improved

nutrition and social well-being. Different microorganisms are involved in the

fermentation process and the diversity of the microbiome is high.

Fermented foods are food substrates that are invaded or overgrown by edible

microorganisms whose enzymes hydrolyze polysaccharides, proteins and lipids to

nontoxic products with flavors, aromas, and textures that are pleasant and attractive to

the human consumer. Fermentation plays different roles in food processing, including

the development of a wide diversity of flavors, aromas, and textures in food, lactic acid,

alcoholic, acetic acid, alkaline and high salt fermentations for food preservation

purposes, biological enrichment of food substrates with vitamins, protein, essential

amino acids, and essential fatty acids and detoxification during food fermentation

processing.